Pecan Pie


This divine pecan pie has a crisp, pastry crust and a wonderfully soft filling. A proper autumn treat, this dessert is packed with nuts and rich flavours.

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Pecan pie

An American classic, pecan pie is quite sweet in flavour. This is unsurprising, as American baking recipes tend to be sweeter than their European equivalents.

This pecan pie is easy to make, with a homemade pastry crust, soft filling and a rich, nutty flavour. This nuttiness is enhanced by the soft maple syrup, brown sugar and butter filling.

You can make a pecan pie a day in advance, but it's better to store it at room temperature rather than in the fridge. To keep a pecan pie for longer, freeze it for up to 3 months.

Veronique van Ohmydish

Made by Véronique

Published at 2023-10-30, this recipe is for 8 people and takes 1 hours 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 27-11-2023

1 hours 15 minutes 8 people Desserts
Pecan pie


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  • 250 grams of pecans
  • 3 eggs
  • 120 grams butter
  • 1 teaspoon vanilla extract
  • 100 grams brown soft sugar
  • 150 grams maple syrup
  • Pinch of salt

Pastry ingredients

  • 250 grams of flour
  • 100 grams room temperature butter
  • 80 grams of sugar
  • Pinch of salt
  • 1 egg
  • 1 teaspoon vanilla extract
Pecan pie ingredients
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Kitchen equipment

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  • stand mixer, or knead the pastry by hand
  • tart tin
  • rolling pin
  • oven
  • medium bowl
  • chopping board & chef's knife

Pecan Pie

1 hours 15 minutes 8 people Desserts

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Making the pastry – 15 minutes + waiting time

Mix the flour with the salt, and gradually rub in the softened butter (in pieces). Knead into a sandy dough.

Beat the egg with 80g sugar and 1 teaspoon vanilla extract, and add this mixture to the dough using a fork.

Knead until the pastry comes together as a ball. Wrap it in cling film and leave it to rest in the fridge for about an hour.

Dust the work surface and rolling pin with flour, and roll out the pastry until it fits your tart tin. Grease the tart tin with butter and line it with the pastry.

Trim the excess pastry, and prick holes in the base with a fork.

Pecan pie
Pecan pie

Finishing the pecan pie – 1 hour

Preheat the oven to 180 degrees Celsius.

Coarsely chop ¾ of the pecans and sprinkle them over the pie base.

Melt 120g butter and mix it with 1 teaspoon vanilla extract, 100g brown sugar, 150g maple syrup, a pinch of salt and 3 eggs.

Pour the mixture over the chopped pecans, then place the whole pecans on top.

Bake the pecan pie for around 45 minutes until nicely golden brown; the exact baking time will depend on your oven. The pecan pie is best when it is still a little warm. Enjoy!

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Pecan Pie: frequently asked questions

Can I substitute the maple syrup?

Sometimes corn syrup is used instead of maple syrup in American pecan pie recipes. While maple syrup is a natural product, corn syrup is a commercially produced sweetener.

In the UK, golden syrup makes a good substitute for corn syrup.

Can I freeze a pecan pie?

Yes. Bake the pecan pie until golden brown, then freeze it for up to 3 months. Let it defrost gently and, if necessary, warm the pie a little in the oven so the pecan pie looks freshly baked again.